Post # 1
okay this may be a stupid question, but when the caterers give you their quote and they say gratuity is optional…. do you apply gratuity after the event? and do you pay it to the caterer coordinator? and what is an acceptable polite amount… is it the same expectation of a restaurant? 20%? and you pay according to the level of service?
anyone know the protocall? i dont want to be cheap, but im also trying to stay within my budget….so…..?
Post # 3
Post # 4
It’s not a stupid question. I tried researching this and could not find an answer on this etiquette question. I am unsure exactly what we paid for catering, because we also used them for a lot of rentals, but I think we tipped them strickly on the price of the food (I think) and gave each server a check for $50 each. They seemed very pleased. I didn’t give it to the caterer because I wanted to make sure they received every dollar. Twenty percent of my entire caterers bill would have been over $250. I have heard that you should not tip any individual vendor over $200 (or was it $100?-I think it was $200).
Post # 5
oh thanks! hmmm… i think there are going to be 7 servers and a chef and 2 soiux chefs? there will be quite a few people on the catering staff… but maybe if i do the math figure out what the 20% is and then try and equally divide amongst the staffers…? i still have a while to continue asking around.
Post # 6
At my venue, I asked the banquet manager what the norm for tipping his staff was. For the wait staff, he said $20 pp, head maitre’d about $100, banquet coordinator about $100, and I gave the bartenders $50pp. At 17 servers, 1 maitre’d, 1 banquet DOC, 4 bartenders…that’s $740 in tips….which is not even close to 20% of the total bill (it would’ve been a few thousand!)
I know every venue is different but hope this helps.
Post # 7
I think gratuity might be included in our contract at 20%.